For Mushroom Filling: In large sauté pan sauté shallots until translucent. Add mushrooms; cook until mixture is dry. Add wine; reduce until au sec. Stir in cheese, 1/2 cup green onions and 2 tbsp. pepper sauce. Season with salt and pepper. Set aside.
Trim fat from veal loin and butterfly. Lay loin flat on cutting board. Spread mushroom filling evenly down center, leaving 1-inch border around edges. Roll up and tie.
Press salt, pepper and thyme evenly onto loin. Heat 2 tbsp. oil in roasting pan. Brown veal loin on all sides. Remove from heat. Set aside.
For Garlic-Mustard Crust: Combine mustard, mayonnaise, green onions and pepper sauce in medium bowl. Set aside.
Heat oil in sauté pan. Add garlic; sauté until fragrant. Add bread crumbs; continue cooking until bread crumbs are lightly toasted.
Spread mustard mixture evenly over veal loin. Top evenly with bread crumb mixture.
Roast veal loin in 350°F oven to medium (160°F) doneness. Carve loin into 1/2-inch medallions.
Per Order: Serve 2 medallions with 2 Potato Pancakes and 1-1/2 oz Avocado Sauce.